photo by Danielle Buckley on Hello, Cupcake's opening day
Owner of just-opened Washington, DC bakery Hello, Cupcake Penny Karas addresses the four-cupcake limit and talks about opening week in The Hoya.
But what's up with their headline?? "Freshly Opened Bakery Keeps Pace With Latest Cupcake Fad"
Fad, trend, blah, blah. I think it's clear that cupcakes are not only not going away, they are gaining in popularity and being innovated upon. Bakeries are upping the ante and new flavors as well as new twists on the cupcakery are all on the way. There is so much yet to be seen from our favorite dessert, so please, please, please reporters - keep covering cupcakes, but find a new angle than the "fad/trend"/Magnolia Bakery/Sex and the City one, mmkay? In happy news, blogger Danielle Buckley only had to wait in line 2 minutes yesterday to get a cupcake from them.
“It is a whole experience here, cupcakes and quality; the atmosphere was meant to be a place with a really modern twist, an area for people to hang out and enjoy their cupcakes,” said Hello Cupcake Executive Pastry Chef and Owner Penny Karas. “I wanted people to think they were walking into a boutique and not a just a bakery.”
The shop’s over 20 types of cupcakes feature creamy hues, punchy neon accents, sprinkles and other adornments, with names ranging from “24 Carrot” to “Prima Donna.”
Cupcakes are available individually and in boxes of four, half a dozen and a dozen, and cost $3 each. They also offer advanced-order mini cupcakes by the dozen for a unique treat.
Another selling point: Hello Cupcake markets itself as environmentally friendly. According to Karas, all paper goods are eco-friendly and knives and forks are made of corn.
“We’re very happy,” Karas said, reflecting on the first several days of sales. During its opening week, Hello Cupcake had to institute a four-cupcake maximum due to the high demands for cupcakes.
“We’re hoping, once we get stocked up and get the kinks worked out in the kitchen, that everyone can get all they want,” Karas said.
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